Smoked Trout Dip Recipe

Prepare trout

Check the smoked trout for any remaining bones and remove skin. Flake the trout into medium pieces with a fork and set aside.

In the bowl of a food processor or in a medium mixing bowl, combine the flaked smoked trout, softened cream cheese, sour cream, and mayonnaise. Pulse or mix until mostly smooth but still slightly textured — you want small flakes of trout to remain for body (about 6–8 short pulses in a food processor).

In a small bowl, stir together the minced garlic, creme fraiche (or heavy cream), lemon juice, and Dijon mustard. Let sit 5 minutes so the garlic mellows and the flavors marry.

Fold the garlic cream mixture into the smoked trout base. Add the chopped dill, sliced chives, chopped capers, sea salt, and black pepper. Taste and adjust seasoning — add up to 1 tsp more lemon juice or a pinch more salt if needed.

For a smoother, cooler dip, refrigerate the mixture for at least 30 minutes to let flavors meld. If serving immediately, chill for at least 10–15 minutes.

If using baguette slices: preheat oven to 375°F (190°C). Lightly brush slices with olive oil and toast on a sheet pan 6–8 minutes until crisp and golden. Let cool.

Transfer the chilled smoked trout dip to a serving bowl. Make a shallow well in the center and spoon the caviar gently into the well (reserve a few pearls for garnish if desired).

Garnish with dill sprigs and extra chives. Serve with lemon wedges and toasted baguette slices or crackers so guests can add a squeeze of lemon before tasting.

Store leftovers refrigerated in an airtight container for up to 2 days. Add caviar only at service to preserve its texture and flavor.